Spaghetti with tuna pesto and green asparagus

Preparation

To make the pesto, place all the ingredients in the blender jug and blend briefly in several batches to prevent the basil from overheating and turning brown; season with salt to taste. Set aside.

Trim the tough ends off the asparagus and cut into pieces; sauté in a frying pan with a little oil and salt.

Meanwhile, cook the pasta in plenty of salted water, following the manufacturer’s instructions.

Once the spaghetti is cooked, drain it, reserving a little of the cooking water.

Dilute the pesto with the cooking water, add the drained tuna, mix, then add the spaghetti and green asparagus. Mix everything together, season with salt and pepper to taste, and serve with more grated cheese.

Tip: you can replace the green asparagus with another vegetable such as baby corn or broccoli. If you’re short on time, you can buy ready-made pesto or make it at the weekend; if you cover it well with oil, it will keep for over a week in the fridge.